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Ingredient
Thai Green Chicken Curry
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Cooking instructions
* Step 1
Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly
* Step 2
Cook the chicken (or chicken feet) in the coconut milk and curry paste
* Step 3
Add water to adjust thickness and bring back to a boil
* Step 4
Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart
* Step 5
If using fish instead of chicken, add after eggplant is cooked
* Step 6
Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara)
* Step 7
Garnish with Thai basil and sliced chili
* Step 8
Eat with rice or Thai rice noodles
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